Voice of the Angels
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Thursday, July 2, 2009
Thursday, April 30, 2009
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Hello Again,
Treating meats is one thing,but cooking it is another. When cooking Jamaican Barbecue you must barbecue with Pimento wood, Pimento is a wood from Jamaica. It is used in a lot of dishes, such as chicken, thats Jerk chicken...some of you may have had it while visiting Jamaica. You may have had it in America at one of the fine Caribbean restaurants.
Cooking with Pimento wood is a wonderful thing, the smell and flavors that come from the wood is delightful..it makes the meat sing in your mouth..My dad and mum would use pimento in most dishes dealing with meats, such as pork, chicken and beef..and fish.
To describe Pimento wood it is usually in sticks or chips..There are some online sites that sell Pimento wood chips or sticks.www.pimentowood.com
and for jerk seasoning, I love Walkerswood jerk seasoning it reminds me of Jamaica..It is the real thing! You must be careful not to use to much, a small amount goes a long way in flavor..jerk seasoning is very powerful.
It is made with pimento, allspice, Haberno peppers and brown sugar, and onions.
All these spices become very powerful when placed together.
It adds such wonderful flavor to meats and other dishes..It makes you Happy!!
I love the smell of the meats cooking on the grill, It always brings back wonderful memories of home Jamaica, I think of my grandmother, and my aunts and uncles, especially my dad, when I cook a Jamaican dish.
Next week, I will be talking about different meats, Such as jerking pork.
Don't forget your marinades, such as lime juice,lemonjuice, and apple juice.
These are the juices that make the your meats tender and juicey.
Good Eating
Treating meats is one thing,but cooking it is another. When cooking Jamaican Barbecue you must barbecue with Pimento wood, Pimento is a wood from Jamaica. It is used in a lot of dishes, such as chicken, thats Jerk chicken...some of you may have had it while visiting Jamaica. You may have had it in America at one of the fine Caribbean restaurants.
Cooking with Pimento wood is a wonderful thing, the smell and flavors that come from the wood is delightful..it makes the meat sing in your mouth..My dad and mum would use pimento in most dishes dealing with meats, such as pork, chicken and beef..and fish.
To describe Pimento wood it is usually in sticks or chips..There are some online sites that sell Pimento wood chips or sticks.www.pimentowood.com
and for jerk seasoning, I love Walkerswood jerk seasoning it reminds me of Jamaica..It is the real thing! You must be careful not to use to much, a small amount goes a long way in flavor..jerk seasoning is very powerful.
It is made with pimento, allspice, Haberno peppers and brown sugar, and onions.
All these spices become very powerful when placed together.
It adds such wonderful flavor to meats and other dishes..It makes you Happy!!
I love the smell of the meats cooking on the grill, It always brings back wonderful memories of home Jamaica, I think of my grandmother, and my aunts and uncles, especially my dad, when I cook a Jamaican dish.
Next week, I will be talking about different meats, Such as jerking pork.
Don't forget your marinades, such as lime juice,lemonjuice, and apple juice.
These are the juices that make the your meats tender and juicey.
Good Eating
Monday, April 20, 2009
Savour the Flavor
Hello Again,
Getting to the best part of barbecuing it is the mixing of spices. After you have treated your meat with Fresh Lemon juice, Fresh Lime Juice, Apple juice..The meat has soaked for a day in the fridge. It is ready for the for the grill. Before you can place your meat on the grill.
You have to have the right kind of wood and charcoal. You can use Hickory wood or Cherry wood, and Oakwood. These woods are very good for beef, and chicken..fish needs a milder wood so the flavor can come through..Fish is delicate and mild..We usually use plain charcoal for fish.
You can mix charcoal and wood together for a powerful effect. It adds power to beef and chicken,
and Pork.
When you have used charcoal ,and it has burned through you can use the ash and mix it with wood chips and makes the wood burn longer and it cooks the meat lovely.
Spices to use
___________________________________________________________________
1. Tarragon
2. onion
3.Pimento
4.black pepper
5.salt-sea salt
6.Cane Vinegar
7.Cayenne Pepper
These spices are used for beef and pork and chicken. NOT FOR FISH
We use these spices to set the meat and treat it.
The longer the meat sets, the more tender it becomes.
So if you are cooking a brisket of beef, It is best to let it set for a day or more.
Chicken is different it can set for hour or more and be ready for the grill..
Pork ribs and potions of pork should set for a day or more, because it is a denser meat.
Thats it for today: Just savor the flavor...You can't go wrong
tata for now
Getting to the best part of barbecuing it is the mixing of spices. After you have treated your meat with Fresh Lemon juice, Fresh Lime Juice, Apple juice..The meat has soaked for a day in the fridge. It is ready for the for the grill. Before you can place your meat on the grill.
You have to have the right kind of wood and charcoal. You can use Hickory wood or Cherry wood, and Oakwood. These woods are very good for beef, and chicken..fish needs a milder wood so the flavor can come through..Fish is delicate and mild..We usually use plain charcoal for fish.
You can mix charcoal and wood together for a powerful effect. It adds power to beef and chicken,
and Pork.
When you have used charcoal ,and it has burned through you can use the ash and mix it with wood chips and makes the wood burn longer and it cooks the meat lovely.
Spices to use
___________________________________________________________________
1. Tarragon
2. onion
3.Pimento
4.black pepper
5.salt-sea salt
6.Cane Vinegar
7.Cayenne Pepper
These spices are used for beef and pork and chicken. NOT FOR FISH
We use these spices to set the meat and treat it.
The longer the meat sets, the more tender it becomes.
So if you are cooking a brisket of beef, It is best to let it set for a day or more.
Chicken is different it can set for hour or more and be ready for the grill..
Pork ribs and potions of pork should set for a day or more, because it is a denser meat.
Thats it for today: Just savor the flavor...You can't go wrong
tata for now
Friday, April 17, 2009
Recipes for Jamaican Barbecue
Hi Again,
I have been looking over some of my dads recipes for meat last night. I think I should start by saying that spices and herbs make the difference. One of the main things in treating meats is:
Citrus: In the Caribbean most native people treat their meats. Using orange juice, lemon juice, lime juice..these citrus juices have a high concentration of acid, which breaks down the meat before cooking. It also makes the meat tender and juicy. I hate to fight with my meat. It makes the meal so unpleasant and uncomfortable. A meal should be enjoyed and savoured so that it can be rememebered. It shouldn't be like you are going into battle for war.
When you get a nice cut of beef or chicken or fish...You should think about the flavours, and how you want it to taste. This is where your imagination comes into play. think about how you would like to present the meal to your family and friends..Do you want a meat that taste strong to the palette,or you want something that is soft and easy. their are so many ways to work meat
I just gave the basic. When I was kid on the 4th of July..My dad did traditional ribs and chicken, but he always did his jamaican jerk ribs and beef and chicken..That was the treat..My mum ran her chicken like an army camp. everything had it's place. My dad would always squeeze his lemon and limes two days before. The earlier the better.
The seceret he had for his wonderful ribs, was to remove the membrane from the underside of the ribs..This was a long process..but my goodness it was worth it..taking the membrane off makes the spices and herbs penetrate the meat, and allows the flavors go thru the meat.
It allows the juices of the citrus come thru and break down the meat. This is what makes the meat so tender and juicy. With pork you have to be very generous with the citrus juices..because pork is a tough meat by nature..It needs to be treated well and allowed to soak overnight.
if not, the eat when cooked on the barbecue can become dry and slightly bitter to taste. Pork must be slow cooked for the ultimate flavor to come thru.
This is a chemistry lesson in a way, When the juices hit the meat, they instantly react to the meat and begin the process of breaking down the fibers of the meat..which makes the fat content less and makes the fibers of the meat smaller. this is what pulls the meat away from the bone.
When this happens you know you will have a successful meal.
Tomorrow, I will start on how to prepare meats for the grill.
until then tata
I have been looking over some of my dads recipes for meat last night. I think I should start by saying that spices and herbs make the difference. One of the main things in treating meats is:
Citrus: In the Caribbean most native people treat their meats. Using orange juice, lemon juice, lime juice..these citrus juices have a high concentration of acid, which breaks down the meat before cooking. It also makes the meat tender and juicy. I hate to fight with my meat. It makes the meal so unpleasant and uncomfortable. A meal should be enjoyed and savoured so that it can be rememebered. It shouldn't be like you are going into battle for war.
When you get a nice cut of beef or chicken or fish...You should think about the flavours, and how you want it to taste. This is where your imagination comes into play. think about how you would like to present the meal to your family and friends..Do you want a meat that taste strong to the palette,or you want something that is soft and easy. their are so many ways to work meat
I just gave the basic. When I was kid on the 4th of July..My dad did traditional ribs and chicken, but he always did his jamaican jerk ribs and beef and chicken..That was the treat..My mum ran her chicken like an army camp. everything had it's place. My dad would always squeeze his lemon and limes two days before. The earlier the better.
The seceret he had for his wonderful ribs, was to remove the membrane from the underside of the ribs..This was a long process..but my goodness it was worth it..taking the membrane off makes the spices and herbs penetrate the meat, and allows the flavors go thru the meat.
It allows the juices of the citrus come thru and break down the meat. This is what makes the meat so tender and juicy. With pork you have to be very generous with the citrus juices..because pork is a tough meat by nature..It needs to be treated well and allowed to soak overnight.
if not, the eat when cooked on the barbecue can become dry and slightly bitter to taste. Pork must be slow cooked for the ultimate flavor to come thru.
This is a chemistry lesson in a way, When the juices hit the meat, they instantly react to the meat and begin the process of breaking down the fibers of the meat..which makes the fat content less and makes the fibers of the meat smaller. this is what pulls the meat away from the bone.
When this happens you know you will have a successful meal.
Tomorrow, I will start on how to prepare meats for the grill.
until then tata
Thursday, April 16, 2009
Barbecueing is an art, and a science..since the begining of man and fire..There has been a passion for roasting meat over a flame. I have traveled to different parts of the world and have learned the different ways of roasting meats. To me it is very cultrual and almost. religious practice. I have seen men and women prepare and cook meats..The love and passion that they put into the meat is a religious and spiritual experience.
In America we have a deep zeal for barbecue! It is the American way! We do things different and we put our own stamp on it, proudly! When we have our first Holiday of the spring running into summer everyone breaks out the barbecue and cook until the sun won't shine..lol
Some Americans stick with charcoal and others with wood..Either way is good..But the true and factual way is treating the meat before it hits the fire.
I believe it is bad practice to cook meat that has not been treated before cooking, That is my knowledge and my experience. It is like having a relationship with meat. You have to court it slowly, and then it will give into your flirtations.
In America we have a deep zeal for barbecue! It is the American way! We do things different and we put our own stamp on it, proudly! When we have our first Holiday of the spring running into summer everyone breaks out the barbecue and cook until the sun won't shine..lol
Some Americans stick with charcoal and others with wood..Either way is good..But the true and factual way is treating the meat before it hits the fire.
I believe it is bad practice to cook meat that has not been treated before cooking, That is my knowledge and my experience. It is like having a relationship with meat. You have to court it slowly, and then it will give into your flirtations.
Koretha's Jamaican Barbecue
Hello Everyone,
My name is Koretha, I am Ja-merican girl..Thats a half Jamaican and American person.
My father was from Kingston,Jamaica and my mother was from Macon, Georgia. I am very proud of my heritage.Thats what prompted me to write this blog. I have spent my life in the kitchen watching my parents cook up delicious epicurian delights for friends and family. My father grew up in the faraway country in Jamaica, A place called Westmoreland. As a child I would watch my mum and dad cook up things that were so intresting and so outlandish that it enriched my imagination to the highest heights!
I could see my dad cooking up ideas for meats and rich rice dishes..But he speciality was meat. He treated meat with a certain respect, and at that time I didn't understand until I got older that I was being prepared to show love in the kitchen. I understood that all food cooked and served to others was an honor and a great form of respect and love. My dad and mum would say, Do not cook or serve food to others unless you put your whole soul and love into it. I understood that concept from early childhood.
My mum on the other hand was a strong chef in the kitchen, what I mean by strong..She stuck to a certain way..She had southern roots, but she had formal chef training from cooking school in Chicago, Illinois. She made sure the kitchen was always set up correctly and had all the proper herbs and spices to work with. There was never any slacking in her kitchen.
She would cook wonderful dishes roasted chicken with basil and Thyme,or ham roles with a pickapepper sauce,or she would make a delicious ham salad with capers and tomatoes.
When I would come home from school my mum and dad would always be cooking up something awesome and wonderful for me to feast my eyes upon.. It would always be heaven for me to assist them in the kitchen..It was a thrill and an education. Everything about cooking I learned from my parents. My mum and dad taught me about how to cook and prepare roasted meats to perfection..always cooking it slow and easy..that way people could enjoy the meat without fighting to chew it.
My dad would always soak his meats in fresh lemon and orange juice. The acid from the citrus would break down the fiber of the meats. With chicken it was always lemon or an apple cider to do the trick, the apple cider would give the chicken a wonderful flavor.
My name is Koretha, I am Ja-merican girl..Thats a half Jamaican and American person.
My father was from Kingston,Jamaica and my mother was from Macon, Georgia. I am very proud of my heritage.Thats what prompted me to write this blog. I have spent my life in the kitchen watching my parents cook up delicious epicurian delights for friends and family. My father grew up in the faraway country in Jamaica, A place called Westmoreland. As a child I would watch my mum and dad cook up things that were so intresting and so outlandish that it enriched my imagination to the highest heights!
I could see my dad cooking up ideas for meats and rich rice dishes..But he speciality was meat. He treated meat with a certain respect, and at that time I didn't understand until I got older that I was being prepared to show love in the kitchen. I understood that all food cooked and served to others was an honor and a great form of respect and love. My dad and mum would say, Do not cook or serve food to others unless you put your whole soul and love into it. I understood that concept from early childhood.
My mum on the other hand was a strong chef in the kitchen, what I mean by strong..She stuck to a certain way..She had southern roots, but she had formal chef training from cooking school in Chicago, Illinois. She made sure the kitchen was always set up correctly and had all the proper herbs and spices to work with. There was never any slacking in her kitchen.
She would cook wonderful dishes roasted chicken with basil and Thyme,or ham roles with a pickapepper sauce,or she would make a delicious ham salad with capers and tomatoes.
When I would come home from school my mum and dad would always be cooking up something awesome and wonderful for me to feast my eyes upon.. It would always be heaven for me to assist them in the kitchen..It was a thrill and an education. Everything about cooking I learned from my parents. My mum and dad taught me about how to cook and prepare roasted meats to perfection..always cooking it slow and easy..that way people could enjoy the meat without fighting to chew it.
My dad would always soak his meats in fresh lemon and orange juice. The acid from the citrus would break down the fiber of the meats. With chicken it was always lemon or an apple cider to do the trick, the apple cider would give the chicken a wonderful flavor.
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